Six Poblano Peppers
Twelve Ounces Of Cream Cheese, Softened
One Minced Garlic Clove
Two Tablespoons Of Finely Chopped Scallions
A Teaspoon Of Ground Cumin
A Teaspoon Of Sea Salt
A Teaspoon Of Red Cayenne Pepper
A Tablespoon Of Chili Powder
½ Cup Of Shredded Sharp Cheddar Cheese
½ Cup Of Shredded Monterey Jack Cheese
All-Natural Cooking Spray
Preheat the oven to 375 degrees.
Cut the peppers in half lengthwise. Seed the peppers creating “boats” for the filling.
In a mixing bowl, combine the cream cheese, the garlic, the scallions, the cumin, the sea salt, the red cayenne pepper, the chili powder, the cheddar cheese, and the Monterey jack cheese. Stir until well blended. Taste and add more sea salt and/or red cayenne pepper, if desired. Spoon the filling into the hollowed out peppers.
Coat a baking sheet lightly with cooking spray. Arrange the filled peppers on the baking sheet. Roast until the peppers are tender and crisp with the filling slightly browned. This should take about 30 minutes. Let stand for ten minutes before serving.